Lest We Forget- Raspberry Poppy Seed Cake for Remembrance Day

Hello My Lovelies!

Did you remember that today is Remembrance Day (11 November) that marks the anniversary of the armistice which ended the First World War?  Each year Australians observe one minute silence at 11 am on 11 November, in memory of those who died or suffered in all wars and armed conflicts.

I always seem to buy enough silk poppies for a bouquet each year, and the colour is so beautiful and vivid that I wanted to replicate it in a cake. At first I thought about a Red Velvet cake, but as I'm not too fond of plain chocolate I came up with Raspberry and Poppy seed instead. I just wish I could give a slice to all the indefatigable fund raisers out there at the poppy stands who do such a great job each year- well done!

Raspberry Poppy Seed Cake

3 1/2 cups SR gluten free Flour
2 cups Castor Sugar
4 Eggs
1 cup Oil
2 tablespoons lactose free Milk or substitute
300gm packet frozen Raspberries
1/3 cup or packet Poppy seeds
2 tablespoons Red Colouring
2 tsp Vanilla (or Raspberry) Flavouring - I actually used Raspberry White Balsamic


Now you can see from this photo that I actually made my cake with lactose free spread instead of oil, but as it turned out a little dry I would definitely use the oil next time. The step by step instructions will be the same if you use the oil, but the photos are obviously using the spread which makes for a fluffier look

Beat the oil/ spread and butter until nicely incorporated and a bit fluffy, then add in the eggs one at a time and beat well

Add in the flour and the milk

I always like to add in any colouring or flavouring now as I find it disperses better in the finished cake

So pretty once you beat it through!

Add in the defrosted berries and the poppy seeds and give it all another good mix to let the berries disintegrate into the batter

Full of seedy goodness

Pop the batter into your prepared cake tins- I made two 18cm cakes

Bake at 180*C for about 50 minutes or so until cooked through

Look at the split cake- it looks just like a Dragon Fruit doesn't it?

I filled and covered my cakes with a dark chocolate ganache- and yes I cracked the outside because I didn't let it warm up to room temperature :(

I think the finished cake was very pretty and very tasty with all the raspberry yummies- just a tad dry so make sure you use the oil! The pop of the poppy seeds was quite a nice texture change form the smooth cake- just make sure you check your teeth before you have to smile :)

So Dear Readers, did your work place stop to observe a minutes silence today, and do you like poppy seeds too?

Secret Ingredient Cake

I admit to hiding the odd vegetable in my cooking.









My BigJ is not a fan of the humble veggie, sticking to a few firm favourites and surreptitiously slipping me his veggies under the table when we eat out. I don't mind, I love veggies, but I do draw the line when he tries to snaffle all the meat when we eat Asian, leaving me just the half cooked onion wedges and capsicum at the bottom of the dish.

I feel a perverse style of pleasure therefore, in feeding him as many vegetables as I can without him knowing. My excuse is that it's for his own good, but really, it's just so I win.

Don't judge me.

Recently on holiday, my wonderful mother bought out a fantastic chocolate cake she had made, wisely allowing us to enjoy it's light, moist texture and washing it down with cups of tea, before informing us that it was made with Beans. Kidney Beans to be exact.

I was very happy.














Even BigJ had admitted how much he had enjoyed his morning tea, so he couldn't take it back. But he examined every bite carefully for the rest of our holiday :)

This recipe comes from a Cooking Club my mother belongs to in Queensland. Despite the hidden beans, this is certainly not a health food, containing more than it's own fair share of fat and sugar- of course this means plenty of flavour too.

1 tin of Kidney Beans- rinsed well and drained
5 Eggs
180g Brown Sugar
125g Butter
70g Cocoa Powder
1 Tablespoon Vanilla Extract
2 Tablespoons Coffee Powder dissolved in 1 tablespoon hot water
2 teaspoons Baking Powder
1/2 teaspoon Bicarb Soda



Puree the beans with the coffee, vanilla, and 2 of the eggs

Cream the butter and sugar

Add in the eggs and beat well

Put into the mix the bean puree, cocoa, baking powder and soda
Mix until smooth and well combined

Put into a prepared cake tin- a loaf tin would be the best, as you will see mine turned out a bit flat- and bake in a moderate oven for about 40 minutes.

Cool in the pan to keep moist

This was my solution to the flat big cake- making cute smaller cakes that are more in proportion.

Looky looky what I found at the supermarket:

Yes it's gluten free and appears to dairy free as well! I know it's cheating, but sometimes we're in a hurry, aren't we? I decided to give it a go.










To be perfectly honest, the cake doesn't need frosting at all. It's just s moist and perfect the way it is- almost mud cake moist, but still light enough to eat a whole slice (or two) at once.

I snuck this cake in as a dessert for my last dinner party, never letting on the secret ingredient until after it was eaten. It was a complete success, with the secret ingredient a real talking point as well. Just what you want for mingling!

So Dear Reader, do you hide vegetables in your cooking, or do your family love them enough on their own merits?







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